Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
-
UMAi Bresaola
Last year I performed a trial where I left several Bresaola to cure in the fridge in the Umai bags and several to air dry in the bags at ~18 C (64 F), also in the Umai bags. I weighed each of the meats every 7 days to determine when it has lost its required 30% in weight. The air dry bags lost... -
Back bacon Help
I use a similar method to Disco to produce my bacon that I sell commercially. The reason I prefer to dry cure rather than immersion cure is that you are not increasing the moisture content of the meat when you dry cure (with immersion curing the weight of the meat will increase by approximately... -
UMAi Bresaola
I have recently tried out a couple of methods of making Bresaola with these bags and it worked very well. Are you planning on trying to air dry it in the fridge (which did not work well for me) or at cool room temperature? -
Bacon made the easy way...
The length of time that you smoke is really down to personal taste. I find that 12-18 hours is more than sufficient. After smoking leave it wrapped/vac packed for several days in the fridge to allow the smoke flavours to penetrate the meat. If the bacon is immersion cured then it needs to be... -
Cure #1 with turkey brine?
Cure#1 will also give it a slight bacony flavour. Not unpleasant but just be ready for that -
The Cure for what ails me!
This method works really well - I use it for my Christmas gammons each year. When you inject however you will inevitably find that some leaks or squirts out of the meat. Make sure that you inject in a pan and capture any that comes out of the meat. Pour this back inside the bag with the meat... -
To much cure ?
For a toxic (potentially fatal) dose of Nitrite A human weighing 65 Kg (143 pounds) would need to eat at least 4.6 grams of Nitrite over a relatively short period of time. If @slim tim were to eat all 25 pounds of sausage in one go (~3.5 g Nitrite) then that would be dangerous however a "normal"... -
To much cure ?
The simple answer is that, although the Nitrite levels that you added are greater than the permitted commercial levels, the sausage will not be toxic if eaten in normal quantities by healthy adults. The maths is quite straightforward. The majority of the cure you added will be fine salt and 1... -
Just joined from the UK
Curing kits can be a quite variable depending on the brand. It is not uncommon for some kits to add 5% salt, which most people find unpalatable, and some also exceed the Nitrite maximum commercially permitted levels (bizarrely, there are no legal limits for Nitrite in home produced bacon). Which... -
Just joined from the UK
Hi Ron and welcome to the forum. There are a few of us from the UK who chat on here - Which part are you from? I too smoke a lot of salmon and also a lot of bacon - as I run a small commercial smokery in Kent. You mention that you have recently upgraded your smoker. What are you using and do you... -
Uuni-3 Pizza Oven review
Yes it was a very high temperature. It even caused the high temperature sheathing to melt on one of the Type K Thermocouples that I was using with my Raytemp 28 thermometer.- wade
- Post #31
- Forum: UK Smokers
-
I want to smoke my nuts....
Yes you need to make sure that they don't burn. You are looking for the slightest light straw colour on the cashews and no colour at all on the almonds. I roast mine in an FEC-100 which has top heat and I place a large empty pan on the top shelf to act as a heat baffle. I also rotate their...- wade
- Post #42
- Forum: Fruit, Nuts & Vegetables
-
I want to smoke my nuts....
Yes you do need to watch them to ensure that they don't burn. You want to avoid direct heat on the nuts for too long or they can burn. I hot smoke mine in an FEC-100 which provides heat from the top and I have a large pan on the top shelf to act as a heat baffle and each time I stir the nuts I...- wade
- Post #41
- Forum: Fruit, Nuts & Vegetables
-
I want to smoke my nuts....
I have not tried roasting at the lower temperature. You may be able to by roasting longer but you are trying to slightly brown the surface of the nut to get that roasted flavour. I am not sure you would get the same result at a much lower temperature. Yes, a better option would be to do the...- wade
- Post #39
- Forum: Fruit, Nuts & Vegetables
-
I want to smoke my nuts....
Yes that pan looks perfect- wade
- Post #36
- Forum: Fruit, Nuts & Vegetables
-
I want to smoke my nuts....
The purpose of the brine is also to help the salt to stick. Some of the powdered salt will dissolve when it comes in contact with the brined nuts but it then recrystallises again on the surface during the roasting.- wade
- Post #35
- Forum: Fruit, Nuts & Vegetables
-
I want to smoke my nuts....
I love your nut jokes... Keep on cracking them :-)- wade
- Post #26
- Forum: Fruit, Nuts & Vegetables
-
I want to smoke my nuts....
This method works very well for Almonds- wade
- Post #21
- Forum: Fruit, Nuts & Vegetables
